1 To make the pesto, process the basil, pine nuts, parmesan, garlic, oil and salt in a small food processor until combined. Set aside.
2 Heat the butter in a large non-stick frying pan over medium heat. Add the mushrooms, salt and pepper and cook for 5–8 minutes or until brown. Set aside.
3 Spread rolls with pesto and goat’s curd, top with the cheese and grill (broil) under a preheated hot grill for 1–2 minutes or until the cheese is melted and golden. Top with the mushrooms to serve.